
Trattoria Acqua's
Fuyu Persimmon Salad
Makes 4 ServingsIngredients
* | 1 fresh Fuyu persimmon |
* | 1 ounce organic baby arugula |
* | 1 ounce celery root, julienned |
* | 4 tablespoons Satorani aged balsamic glaze |
* | Pinch of sea salt |
* | 2 ounces of homemade goat cheese panna cotta (See Ingredients Below) |
* | FOR THE GLAZE: |
* | 2 cups goat cheese |
* | 4 tablespoons heavy cream |
* | 4 tablespoons milk |
* | 3 gelatin sheets |
Instructions
1 | Prepare the goat cheese panna cotta by combining ingredients and stiring to create a glaze. |
Source
Executive Chef Damaso Lee, Trattoria Acqua, La Jolla, CA